Course Description This course introduces the learner to pastry and bakery production. The lessons will be a fusion of practical demonstrations and individual participation with relevant materials provided during the course of the study.
Objectives At the end of the program, the participants will be able to: know, understand, handle, prepare;
a) Prepare different types of Bread
b) Prepare a variety of Pastries, Cakes, Tortes, Flans
c) Pies, Pizzas, Puddings
d) Croissants, Danish pastries, Cookies etc.
Chef’s uniform (White chef’s jacket, White apron, Black trouser, Chef’s hat/ Hair net, Neckerchief, Black leather shoes with rubber sole). 2) Torchon (kitchen towel). 3) National Identification card/passport.